No-Churn Vegan Mango Sorbet

Why You’ll Love This Recipe

This No-Churn Vegan Mango Sorbet is not only delicious but also incredibly simple to make. With only three main ingredients—ripe mangoes, coconut milk, and a touch of sweetness—it’s a healthy yet indulgent dessert. The best part? No special equipment needed! You don’t need an ice cream maker, and it’s ready to serve in just a few hours. The combination of tropical mango and creamy coconut makes for a refreshing treat that’s perfect for any occasion. Plus, it’s vegan, so everyone can enjoy it!

Ingredients

• 3 ripe mangoes, peeled and chopped (about 4 cups of mango chunks)

• 1 can (14 oz) full-fat coconut milk (or coconut cream for a creamier texture)

• 2 tablespoons maple syrup or agave syrup (optional, depending on the sweetness of your mangoes)

• 1 tablespoon lime juice (optional, for added freshness)

• Pinch of salt (optional, to enhance flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the mangoes: Peel and chop the mangoes into small chunks. You should have about 4 cups of chopped mango.

2. Blend the ingredients: In a high-speed blender or food processor, combine the mango chunks, coconut milk, maple syrup (if using), lime juice, and a pinch of salt. Blend until completely smooth and creamy. You may need to scrape down the sides a few times to ensure everything is blended evenly.

3. Freeze the mixture: Pour the mango mixture into a loaf pan or any container that fits into your freezer. Spread it out evenly with a spatula. Cover with plastic wrap or a lid.

4. Freeze: Place the container in the freezer for at least 4-6 hours, or until the sorbet is firm enough to scoop. If you want a firmer texture, you can freeze it overnight.

5. Serve: Let the sorbet sit at room temperature for a few minutes before scooping to make it easier to serve. Use an ice cream scoop or spoon to dish out the sorbet into bowls or cones.

Servings and Timing

• Servings: 6-8

• Prep Time: 10 minutes

• Freeze Time: 4-6 hours

• Total Time: 4-6 hours (including freezing)

Variations

• Add Fruit: Blend in other fruits such as pineapple, passion fruit, or berries to create a unique sorbet flavor. You can even swirl in strawberry or raspberry puree for a marbled effect.

• Make it Creamier: For a creamier texture, use coconut cream instead of coconut milk. You can also add a small amount of frozen banana to the mix for extra creaminess.

• Spicy Mango Sorbet: Add a pinch of cayenne pepper or fresh jalapeño to the mixture for a spicy kick.

• Mint Mango Sorbet: Blend in fresh mint leaves for a refreshing, herbal flavor to complement the mango.

Storage/Reheating

• Storage: Store leftover mango sorbet in an airtight container in the freezer for up to 2 weeks. Be sure to keep it tightly sealed to prevent freezer burn.

• Reheating: If the sorbet becomes too hard, let it sit at room temperature for a few minutes before scooping. You can also microwave it for 10-15 seconds to soften it slightly.

FAQs

Can I use frozen mangoes?

Yes! You can use frozen mango chunks for this recipe. Simply let them thaw for a few minutes before blending to help them break down more easily.

Can I use a different type of milk?

Yes, you can use any plant-based milk you prefer, such as almond milk or cashew milk. However, coconut milk gives it the creaminess and tropical flavor that pairs best with mango.

Can I make this sorbet without coconut milk?

If you don’t like coconut milk, you can substitute it with cashew cream or another creamy non-dairy milk. However, keep in mind that the flavor and texture may be slightly different.

Can I add sweeteners other than maple syrup?

Yes, you can use agave syrup, coconut sugar, or even dates to sweeten the sorbet to your liking. Just adjust the sweetness based on your taste preferences.

Can I make this sorbet without an ice cream machine?

Yes! This recipe is no-churn, which means it’s made without an ice cream machine. All you need is a freezer-safe container to freeze the mixture.

How do I know when the sorbet is ready to serve?

The sorbet is ready when it has firmed up in the freezer and is scoopable. If it’s too hard, let it sit at room temperature for a few minutes to soften before serving.

Conclusion

No-Churn Vegan Mango Sorbet is a refreshing and healthy treat that’s perfect for any occasion. With the tropical flavor of mango and the creaminess of coconut milk, this sorbet is the ideal dairy-free dessert. It’s quick to make, requires minimal ingredients, and can be customized with your favorite fruits and flavors. Whether you’re cooling off on a hot day or looking for a sweet treat to finish off a meal, this sorbet is sure to impress. Enjoy the natural, vibrant flavors in every scoop!

No-Churn Vegan Mango Sorbet

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No-Churn Vegan Mango Sorbet is a refreshing, tropical treat made with just a few simple ingredients: ripe mangoes, coconut milk, and a touch of sweetness. Perfect for a hot day, this easy-to-make sorbet is dairy-free, gluten-free, and requires no special equipment!

• Author: Catherine
• Prep Time: 10 minutes
• Cook Time: undefined
• Total Time: 4-6 hours (including freezing)
• Yield: undefined
• Category: Dessert
• Method: No-Churn
• Cuisine: Vegan

Ingredients

• 3 ripe mangoes, peeled and chopped (about 4 cups of mango chunks)
• 1 can (14 oz) full-fat coconut milk (or coconut cream for a creamier texture)
• 2 tablespoons maple syrup or agave syrup (optional, depending on the sweetness of your mangoes)
• 1 tablespoon lime juice (optional, for added freshness)
• Pinch of salt (optional, to enhance flavor)

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Instructions

1. Prepare the mangoes: Peel and chop the mangoes into small chunks. You should have about 4 cups of chopped mango.
2. Blend the ingredients: In a high-speed blender or food processor, combine the mango chunks, coconut milk, maple syrup (if using), lime juice, and a pinch of salt. Blend until completely smooth and creamy.
3. Freeze the mixture: Pour the mango mixture into a loaf pan or any container that fits into your freezer. Spread it out evenly with a spatula. Cover with plastic wrap or a lid.
4. Freeze: Place the container in the freezer for at least 4-6 hours, or until the sorbet is firm enough to scoop. For a firmer texture, freeze it overnight.
5. Serve: Let the sorbet sit at room temperature for a few minutes before scooping. Use an ice cream scoop or spoon to dish out the sorbet into bowls or cones.

Notes

Fruit Add-ins: Blend in other fruits like pineapple, passion fruit, or berries for a unique sorbet flavor.Make it Creamier: For a creamier texture, use coconut cream instead of coconut milk. Adding a frozen banana to the mix also helps create a creamier sorbet.Spicy Mango Sorbet: Add a pinch of cayenne pepper or fresh jalapeño for a spicy kick.Mint Mango Sorbet: Blend in fresh mint leaves for a refreshing, herbal flavor.

Nutrition

• Serving Size: 1 scoop
• Calories: Varies
• Sugar: Varies
• Sodium: Varies
• Fat: Varies
• Saturated Fat: Varies
• Unsaturated Fat: Varies
• Trans Fat: Varies
• Carbohydrates: Varies
• Fiber: Varies
• Protein: Varies
• Cholesterol: Varies